Bacon and Egg Mini Pies

Bacon and Egg Mini Pies

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Recipe by NZEggs Course: Lunch, DinnerCuisine: SavouryDifficulty: Medium


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Simply delicious mini bacon and egg pies. Easy to make for breakfast, lunch, brunch, picnics, festivals, boating, beach trips etc and super naturally good for a gathering or party! Make plenty – kids and adults can’t get enough of them when served!


  • 12 Size 7 eggs

  • 1 extra egg – as a wash

  • 5-6 puff pastry sheets, defrosted. (Note: Edmonds frozen pastry packs have 5 sheets 0 .75kg. You can cut 5 discs per sheet (4 wholes and 2 halves, and use the halves in bases)

  • 150 g of bacon, chopped

  • Salt and pepper

  • 1/2 tsp oil or Spray

  • Tomato relish to serve


  • Pre Heat Oven to 200ºC.
  • Spray the muffin tray with some cooking oil.
  • Use a cup or glass to cut out 24 circles of pastry. You can cut some half circles to avoid wastage .and use two of these together for bottom of pies.
  • Line the individual muffin tray cups with the the pastry circles.
  • Sprinkle half of the bacon onto pastry in the tray.
  • Crack 1 egg directly into each pie cup*. (If you prefer not to use whole eggs see the alternative method below).
  • Sprinkle remainder half of the bacon onto each cup on top.
  • Season each pie with salt and pepper.
  • Place pre-cut rings of the pastry on tops, and press edges with fingers gently to seal.
  • Beat the remaining egg and brush tops of pies with this egg wash.
  • Prick the pastry tops with a fork.
  • Bake for 25mins at 200 C
  • Serve warm from the oven or cold.
  • *Alternative method: Beat the eggs together in a jug to mix and divide the mixture evenly between the pies pouring the mix into each muffin tin cup.



  • The Pies can be frozen for up to 3 months and thawed and reheated in a warm oven or microwave.

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